Chicken Tagine with Herb Tabbouleh

This incredible Chicken Tagine with Herb Tabbouleh is packed with flavoursome herbs and spices from the marinade to the sauce to the tasty tabbouleh. It's a great sharing dish to get your guests to dive into!

Ingredients

Marinade

2 tsp ground cumin
1 tsp ground turmeric
2 tsp ras el hanout
1 tsp saffron strands
2 tbsp olive oil
400g chicken breast, diced into large pieces

Sauce

2 tbsp vegetable oil
1 onion, peeled and sliced
5cm ginger, peeled and chopped
2 garlic cloves, peeled and chopped
1 cinnamon stick
100g dates, dried and chopped
800g tins chopped tomatoes
1 small bunch mint, coriander and parsley, chopped

Tabboleh

200g giant couscous, cooked as per pack instructions in chicken stock then cooled
50g shelled pistachios, chopped
50g almonds, chopped
50g dried dates, chopped
1 small bunch mint, parsley and coriander, chopped
100g pomegranate seeds
1 lemon, juice and zest
100ml olive oil

Method

Print Recipe

Mix the oil and spices for the marinade. Coat all over the chicken, then put in the fridge for 2 hours or overnight.
For the sauce, heat the oil in a large pan. Fry the chicken mix and the onion, ginger, garlic and cinnamon until the chicken is fully cooked through. Add the dates and tomatoes, then bring to the boil and simmer for 20 minutes. Finish with half the herbs, then season.
To make the tabbouleh, add all the remaining ingredients to the couscous, including the rest of the herbs. Stir until well combined and season to taste.
To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside.

Ingredients

Marinade

2 tsp ground cumin
1 tsp ground turmeric
2 tsp ras el hanout
1 tsp saffron strands
2 tbsp olive oil
400g chicken breast, diced into large pieces

Sauce

2 tbsp vegetable oil
1 onion, peeled and sliced
5cm ginger, peeled and chopped
2 garlic cloves, peeled and chopped
1 cinnamon stick
100g dates, dried and chopped
800g tins chopped tomatoes
1 small bunch mint, coriander and parsley, chopped

Tabboleh

200g giant couscous, cooked as per pack instructions in chicken stock then cooled
50g shelled pistachios, chopped
50g almonds, chopped
50g dried dates, chopped
1 small bunch mint, parsley and coriander, chopped
100g pomegranate seeds
1 lemon, juice and zest
100ml olive oil

Method

Mix the oil and spices for the marinade. Coat all over the chicken, then put in the fridge for 2 hours or overnight.
For the sauce, heat the oil in a large pan. Fry the chicken mix and the onion, ginger, garlic and cinnamon until the chicken is fully cooked through. Add the dates and tomatoes, then bring to the boil and simmer for 20 minutes. Finish with half the herbs, then season.
To make the tabbouleh, add all the remaining ingredients to the couscous, including the rest of the herbs. Stir until well combined and season to taste.
To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside.